Semi-Critical Assisted Extraction: Applications and Commercialization in Biotechnology, Food, and Pharmacy

Description

In the past three decades, great efforts have been made to develop new methods for the extraction of natural molecules. Improved extraction technologies have garnered scientific interest as they have helped in understanding how mass and energy transfer exhibited for a solvent and solute during a chemical extraction can be used as physical chemistry parameters, leading to the modeling and design of new advantageous equipment. In situ data collected during a chemically assisted experiment is useful in a variety of scientific and technological applications, especially in generating extractors that are safer, more efficient, and offer true opportunities to scale them up in a wide range of materials (among stainless steel). This book compiles empirical and traditional extraction methods applied to cutting-edge critical extraction research in the areas of food science, phytochemistry, pharmacy, fragrance, cosmetology, and folk medicine. It presents extraction technology as an interdisciplinary area that applies the principles of physics and chemistry as tools to develop engineered models for the construction of more advanced extraction devices. It includes examples and problems related to data treatment in normal laboratory research work that will facilitate undergraduate- and graduate-level students, as well as operators working in the area, in solving real problems. Cover Half Title Title Page Copyright Page Table of Contents Preface Acknowledgments Chapter 1: Fundamental Dimensions and Units for Extraction and Separation 1.1: Introduction 1.2: Foundations of Quantities, Units, and Symbols 1.2.1: Physics and Chemistry Units 1.2.2: The International System, SI, Revision of 2018 1.2.3: Standard Prefixes in SI 1.2.4: Scientific Notation 1.2.5: Rounding Off and Significant Figures 1.2.6: Conversions 1.2.7: Rounding 1.2.8: Rounding Rules 1.2.8.1: Multiplication and division in rounding off 1.2.8.2: Addition and subtraction in rounding off 1.2.9: Significant Figures 1.3: Amount of a Substance: The SI 2018 New Definition 1.4: Quantity Calculations in Science and Technology 1.5: Analysis of Dimensions 1.5.1: Homogeneity in Dimensional Analysis 1.6: Correlation in Experimental Dimensions 1.7: Rate of Reaction: Dimension’s Measurement 1.8: Qualitative/Quantitative and Semi-Qualitative Analysis Chapter 2: Traditional Methods for Extraction and Separation of Natural Products 2.1: Introduction 2.2: Chemical Extraction of Plant’s Active Compounds through Traditional Methods 2.2.1: Parts of Plant’s Preparation 2.3: Marinated Extraction: Maceration 2.3.1: Solubility Effects on Maceration Extraction 2.4: Percolation 2.4.1: Sample Preparation and Procedure Description 2.4.2: Modified Percolation 2.5: Water Extraction 2.5.1: Hot Water as Subcritical Solvent Extraction Chapter 3: Conventional and Semi-Automatic Extraction Methods 3.1: Introduction 3.2: Solubility: A Chemical Perspective 3.3: Effects of the Elevation of Boiling Points in Solid–Liquid/Liquid–Liquid Extraction 3.4: Liquid Extraction 3.5: Liquid Extraction Independent of Chemical Reaction 3.6: Separation Dependent on Thermophysical Coefficient 3.6.1: Liquid–Liquid Extraction: Sample Phase (Liquid)/Extract Phase (Liquid), Basis for Separation (Partitioning) 3.6.2: The Batch Process: Technology Dependance 3.6.2.1: The extraction funnel: an empirical method 3.6.2.2: Extraction in a continuous process 3.6.3: Leaching or Solid–Liquid Extraction: Sample Phase (Solid), Extract Phase (Liquid), Basis for Separation (Partitioning) 3.6.3.1: Mechanism of leaching 3.6.3.2: Leaching operation 3.7: Extraction Dependent on Equipment 3.7.1: Soxhlet Technology: A Solid–Liquid Hot Extraction 3.7.1.1: Benefits and drawbacks of Soxhlet extraction 3.7.2: Soxtec Technology: A Soxhlet Accelerated Solvent Method 3.7.2.1: Soxtec operation: automation of Soxhlet extraction 3.7.2.2: Soxtec efficiency: sample preparation dependance 3.7.2.3: Sample pretreatment for Soxtec extraction 3.7.2.4: Soxtec accelerated extraction: solvent properties dependance 3.7.2.5: Solvent removal 3.8: Solvent Evaporation: Thermodynamic Principles 3.8.1: Rotary Evaporation: The Rotavapor System Chapter 4: Synergism and Its Complementary Effects in Chemical Extraction 4.1: Introduction 4.2: Synergism: A Chemistry Perspective 4.2.1: Solvent Effects to Consider in a Synergistic Mixture 4.3: Case Studies of Chemical Synergism 4.3.1: Case 1. Lactic Acid Extraction by Synergistic Effect of Tertiary Amines 4.3.2: Case 2. Ionic Liquids: Bipolar Synergism for Algae Biomass Extraction 4.4: Role of Synergism in Extraction Technologies 4.4.1: Microwave, Ultrasound, and Pulsed Electric Field Extraction [MW-US-PEF] 4.4.1.1: The treatment chamber in pulsed electric field 4.4.1.2: Advantages/disadvantages of ultrasound-pulsed waves for natural compounds extraction 4.4.2: Pressurized Fluid Extraction 4.4.2.1: Pressurized liquid extraction for antibiotics and pharmaceuticals as soil–water contaminants 4.4.2.2: Pressurized liquid extraction of fatty acids for vegan and nutraceutical products 4.4.2.3: Effects of pressurized liquid extraction on macroalgae oil lipid composition 4.4.2.4: Phytonics extraction: the synergism of fluorocarbon solvents Chapter 5: Critical Extraction Methods 5.1: Introduction 5.2: Pure Substances: The Critical Point’s Relevance 5.2.1: Pure Substance 5.2.2: Thermophysical Conductivity of Pure Substances 5.2.3: Thermophysical Changes The P–v–T Diagram 5.2.4: Thermomechanical Extraction: Critical Strategies 5.2.4.1: Instant controlled pressure drop technique (DIC) 5.2.4.2: Using DIC pretreatment for sustainable extraction 5.2.4.3: DIC for green extraction: solvent advantages 5.2.4.4: Supercritical fluids: physical characteristics 5.2.4.5: Natural bioactive compounds extracted by SF 5.2.4.6: Carbon dioxide (CO2): effects on extraction of bioactive compounds 5.2.4.7: Co-solvent effects: colligative properties of CO2 and modifiers 5.2.4.8: Effects of experimental conditions on lipid extraction by SFE 5.2.4.9: SFE with dimethyl ether as co-solvent for lipid extraction 5.3: Outlook on Carbon Dioxide for Green Extraction Technology Chapter 6: Semi-Critical Assisted Extraction: Insights in the Integration of Empiric and Advanced Extraction Technologies 6.1: Introduction 6.2: Thermodynamics of Semi-Critical Extraction 6.3: Advantages of SmCE Method 6.4: Brief Description of Semi-Critical Extractor Apparatus: The Ch-G 6.5: A Special Design for Moderated-to-High-Pressure or for a Vacuum Process 6.6: Precautions while Using Glassware for Vacuum Procedures 6.6.1: Personal Protective Equipment 6.6.2: Tubing and Glass Equipment Assessment 6.6.3: Proper Checking of Connections 6.7: Thermochemical Extraction of Biological Molecules through Semi-Critical Assisted Solvent Method 6.7.1: Case Study One: Extraction of Two Proteins (Casein, Whey) and an Organic Sugar (Lactose) from Bovine Whole Milk 2% 6.8: Extracted Proteins Brief Analysis 6.9: Case Study Two: Liquid–Liquid Extraction of Vitamin E from Infant Milk Formula Powder 6.10: UV-vis Spectroscopic Analysis 6.11: Case Study Three: Semi-Critical Assisted Solvent Extraction of Algae Oil 6.11.1: Macro Algae Preparation 6.11.2: Conventional Extraction 6.11.3: Algae Lipids SmCE Assisted by Solvent 6.12: Analysis of Algae Lipid 6.12.1: FTIR 6.12.2: UV-vis Spectroscopy 6.12.3: Lipid’s 1H-NMR Characterization 6.12.4: Gas Chromatography–Mass Spectrometry (GC-MS) Analysis 6.13: Conclusion Chapter 7: Conclusion and New Directions Bibliography Index